New Recipe Index

Friday, June 29, 2012

I made this for my friends when they came to visit me during Chinese New Year Day 4 this year. Almost each year, my home is the "tempat" for this event. *Tempat means place in Malay

Some of my friends are big beef lovers and don't consume pork. Not all eat beef as well, so I made another pot of pork porridge suitable for the kids that my friends are bringing over too. Each year, at this time, when I have a bunch of BIIIIIG eaters over, it is a good chance for me to try making things that I find it hard to finish on our own. And this a good make ahead dish. I don't need to wake up really early and prepare lunch for them.

Well, as most of you know, Chinese New Year is a time of travelling, be it far or near. I am always not at home, either at my in laws or some relative's home. So, I cooked this the day before my friends come. Threw the ingredients into the slow cooker and left it running with a timer. The moment I reached home that evening, the stew was already done and I left it as it is until the next morning.

Before you decide to let the slow cooker cook using a timer, please understand your pot. Some pots evaporate much, some don't. Use sufficient water when you do this unattended.

I referred to Emeril's recipe, a non red wine version. It was so near to the new year. that going shopping for ingredients will be such a hassle with the crowd everywhere. So I only made do with whatever I already have in my fridge, and adjust it to my personal preference.

I don't want to comment about the taste myself, hahaha, let my friends who have tasted this let you know. If not someone will say I blow my trumpet, hahahaha!

This is also another one of my favorites. Just chuck everything in the pot and it comes out so delicious. Great idea for CNY, less hassle. OK, next year CNY no more cooking nasi minyak heh..heh...heh....

KL Babe,Eh, I'm a noob la, using the 350D like a point and shoot only.Sometimes I use P, sometimes I use Macro, but most of the time is P.If it's dark, I raise the ISO.That's it. I don't know the rest. I think mine is on auto mode. I really dunno much about the camera or about photography.

Caroline,I just used frozen Indian buffalo that came in blocks at the hypermarket. Stews usually don't need goot cuts as the long cooking time will cause them to distergrate. The long cooking time ensures good flavour :)

Wendy,I've tried your beef casserole yesterday, it taste good...but it's quite liquidy....the meat already turned soft and easily tear but the gravy is very watery, like soup, not like yours..where have I gone wrong?

TEL,My onions are all melted.I used pink onions, maybe yellow ones are firmer, if you used that.I also used good tomatoes, meaty fleshy ones.Mine is not very thick, like a good thick minestrone, there's some consistency, but not too thick. If it's too liquidy, you can thicken it with some flour+water.